Category: Chicken

May 23

Chicken in breadcrumbs (kids cooking)

Serves 4

IngredientsFlour3 eggs, beatenPanko breadcrumbs4 x 160-180g chicken breast fillets, beaten to 4-5mm thickness100ml vegetable oil100g butterSea salt and 2 lemons, halved, to serve

Method1 Heat the oven to 180C/Gas 4. Place the flour, eggs and breadcrumbs in three separate containers. Dust each chicken fillet with flour, knocking off any excess, then dip in the egg. Finally, press into the breadcrumbs until well covered.

2 In a large frying pan heat the oil and butter until they start to foam. Add the chicken and cook for 1-2 min until the underneath is golden brown. Flip over and repeat.

3 Place the fillet on a baking tray and finish in the oven for 4-5 min. Serve with a squeeze of lemon juice.

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Posted in Chicken, Kid friendly, Main

May 23

Nisha Katona’s Quick ‘Angry Tandoori’ (kids cooking)

 

Serves 4

Ingredients100ml vegetable oil300g plain yoghurt3 cloves garlic, crushed2 cubes frozen crushed ginger, defrosted, or 2 thumb-size pieces fresh ginger, peeled and grated1 tsp ground turmeric1 tsp chilli powder1 tbsp ground cumin2 tbsp garam masala3 tbsp sweet paprika2 tsp saltJuice of ½ a lemon1kg skin-on, boneless chicken thighs, lightly slashed

Method1 Preheat the oven to 220C/gas 7 and line a baking sheet with foil.

2 Put all the ingredients except the chicken in a large bowl and stir to combine. Add the chicken to the bowl and use your hands to massage the marinade into the chicken flesh, ensuring it is really well coated.

3 Transfer the chicken to the baking sheet in a single layer and bake in the oven for 20 to 25 min, until the chicken is tender, golden and beginning to char slightly at the edges. Serve hot.

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Posted in Chicken, Indian, Kid friendly, Main

Dec 24

Chicken kievs

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Posted in Chicken, Main

Dec 24

Chicken and black pepper sauce

1/2 packet of Prima Taste black pepper sauce

2tbsp water

500g sliced chicken (or pork)

1tbsp oyster sauce

1tbsp cornflour

Oil

Onion/Spring onion

1 clove garlic – chopped

Vegetables of preference – carrots, broccoli, peppers, cauliflower etc – stir fried ahead of cooking.

 

Marinate meat with oyster sauce and cornflower with a little oil.

 

Fry onions/spring onions then add garlic. Once starting to brown, add meat and stir fry. Add sauce mix then vegetables.

 

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Posted in Chicken, Chinese, Main

Aug 16

Home-style chicken curry

SERVES: 4

Ingredients

  • 1 large onion
  • 6 garlic cloves, roughly chopped
  • 50g ginger, roughly chopped
  • 4 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 5cm cinnamon stick
  • 1 tsp chilli flakes
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp caster sugar
  • 400g can chopped tomatoes
  • 8 chicken thighs, skinned, boneless (about 800g)
  • 250ml hot chicken stock
  • 2 tbsp chopped coriander

 

Method

  • STEP 1

    Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water – process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

  • STEP 2

    Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

  • STEP 3

    Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.

  • STEP 4

    Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

  • STEP 5

    Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden – this should take about 7-8 mins.

  • STEP 6

    Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

  • STEP 7

    Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

  • STEP 8

    Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

  • STEP 9

    Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

  • STEP 10

    Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

  • STEP 11

    Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

  • STEP 12

    Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

     

https://www.bbcgoodfood.com/recipes/home-style-chicken-curry

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Posted in Chicken, Main

Apr 29

Red Curry with Chicken

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Posted in Chicken, Main, Thai

Apr 29

Chicken with Cashew Nuts

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Posted in Chicken, Main, Thai

Oct 24

Stovetop Chicken & Broccoli Casserole

SERVES: 6

 

  • Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.
  • Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.
  • Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes.
  • Meanwhile, position rack in upper third of oven; preheat broiler.
  • When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.

 

http://www.eatingwell.com/recipe/250459/stovetop-chicken-broccoli-casserole/

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Posted in Chicken, Main

Oct 24

Garlic Cashew Chicken Casserole

 

SERVES: 6

  • Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside.
  • For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper and black pepper; set aside.
  • Lightly coat an extra-large skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges, bok choy, celery, carrots and sweet pepper to the skillet. Cook for 3 to 4 minutes or until vegetables start to soften. Add garlic; cook for 30 seconds more. Stir in the sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in cooked rice and browned chicken.
  • Spoon chicken-rice mixture into the prepared baking dish. Cover with foil and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165 degrees F). Sprinkle chow-mein noodles and cashews over. Bake, uncovered, for 4 to 5 minutes more or until noodles and cashews are golden brown. Sprinkle with green onions.

 

 

http://www.eatingwell.com/recipe/263004/garlic-cashew-chicken-casserole/

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Posted in Chicken, Chinese, Main

Oct 24

Chicken Enchilada Casserole

 

SERVES: 6

 

Ingredients

Directions

  • Preheat oven to 350 degrees F. For chicken filling: In a medium saucepan, combine the water, onion, bouillon granules, garlic and black pepper. Bring to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender. Do not drain. In a small bowl, combine sour cream, nonfat dry milk powder and flour; add to onion mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in chicken. Set filling aside.
  • In another small bowl, combine tomato sauce, chile peppers and snipped cilantro. Set aside.
  • Coat a 2-quart baking dish with nonstick cooking spray. Arrange tortilla strips in the baking dish. Top with chicken filling. Top with beans. Top with tomato sauce mixture.
  • Bake for 25 to 30 minutes or until heated through. Sprinkle with cheese. If desired, garnish with cilantro leaves. Let stand for 5 minutes before serving.

 

 

http://www.eatingwell.com/recipe/267484/chicken-enchilada-casserole/

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Posted in Chicken, Main, Mexican

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